Pumpkin Pie that is ORGANIC and delicious!

When I stray from my paleo eating plan, I seem to have the least problems if I stay with organic foods.  So … my family tries to keep me on the straight and narrow.  Even at the holidays!

This year, my daughter brought ingredients to make a fully organic pumpkin pie.  Of course, we made a traditional one, too.  But – guess which one was eaten up?  Yep!  I’m telling you,  there was not ONE bite left of this pie!

We will definitely be making this for Christmas 🙂

Pumpkin Pie

Organic Pumpkin Pie

I’m not sure where she found all her recipes – or how much the ingredients cost – but here is what I found!

The crust:

  • 2 C Organic Pastry Flour
  • ½ tsp. Salt
  • ¼ tsp. Baking Powder
  • ½ C Organic Safflower Oil
  • ¼ C Water

Preheat oven to 325°F.  Put your dry ingredients in the pie pan and mix well with your hands. Add wet ingredients and mix with your hands – until it is blended.  Once it’s mixed, start smooching it out towards the edges of the pie pan. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.

Pre-bake this crust for 10 minutes.

While this is baking, mix up the filling:

  • 1 can Organic Pumpkin
  • 1 1/2 cup Organic Heavy Whipping Cream
  • 1/2 cup packed Organic Dark Brown Sugar
  • 1/3 cup Organic Cane Sugar
  • 1/2 teaspoon salt
  • Organic, Free Range Eggs plus the yolk of a third egg
  • 4 teaspoons Trader Joe’s Pumpkin Pie Spice

Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together. Pour into pie shell.  Turn oven up to 425°F and bake pie at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Just before serving, whip up your creamy topping:

  • 1 Cup Organic Whipping Cream
  • 2 Tablespoons Organic Cane Sugar

Whisk together for 10 minutes – and put on top!  MMMMMMM!

 

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